Pork Chops in a Pan Sauce

Here’s a pork chop recipe that you’ll keep coming back to. And the reason being – the pan sauce. This super simple pan sauce is something you’ll want to drizzle on everything. If you could make a pan sauce, you can do anything. You are superman, you are superwoman with a pan sauce. Because what ends up happening is the meat becomes the vehicle for that delicious silky sauce. It’s like when you’re eating chips and hummus. That chip’s only purpose is to provide the hummus. So I’m gonna show how to do it.

Equipment Check: Cast Iron Skillet

First things first, let’s talk equipment. I’m using a 12inch cast iron skillet for this pork chop recipe. If you don’t have one yet, they’re game-changers and super affordable. Here’s the one I’ve used for years.

How long to cook pork chops?

Generously salt and pepper both sides of your pork chops. Don’t be shy! Seasoning is key. Then, get your skillet nice and hot and cook the chops for about 5-7 minutes on one side. Flip them over and cook for another 3 to 5 minutes, depending on the thickness. Aim for just below 160°F because we’re going to tent them with foil and let them rest. Perfectly juicy pork chops, here we come!

The USDA recommends cooking pork to an internal temperature of 145 degrees Fahrenheit to ensure it’s safe to eat, as this kills any harmful bacteria. However, some guests may prefer their pork more thoroughly cooked for added peace of mind. For those individuals, I suggest cooking pork to an internal temperature of 160 degrees Fahrenheit. Ultimately, it’s important to do what makes you and your guests feel comfortable. For more information on safe cooking temperatures for pork, you can visit the USDA’s website at https://www.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/cook.

How to make a pan sauce

Now for the fun part—the sauce! Warning: there’s butter involved, but it’s totally worth it. Start by dicing up some shallots and cooking them in the skillet for about 2 minutes until they’re soft. Then add a few cloves of garlic. Make sure to keep all those flavorful bits in the pan.

Next, drop in about 2 tablespoons of butter and let it melt into the shallots and garlic. Now, for the flavor bomb: a dollop of Dijon mustard and a splash of Worcestershire sauce. To balance out the tangy mustard, add a tablespoon of honey. Pork loves a sweet companion!

If you have broth on hand (chicken or beef), use it to thin out the sauce slowly. If not, water works in a pinch. Finish it off with one more tablespoon of butter and let it all reduce for a couple of minutes. You’re aiming for a luscious, silky consistency.

Bringing It All Together

By now, your pork chops have finished resting and are ready to be sliced. Plate them up and get ready for the grand finale—pouring that silky, buttery sauce all over your perfectly cooked chops.

Enjoy Your Kitchen Victory

And there you have it—a simple pork chop recipe with a pan sauce that’s versatile and delicious. You can use this technique with other meats too, but there’s something magical about pork with that sweet and savory sauce.

Give it a try and let me know how it turns out! Remember, if you can make a pan sauce, you can do anything in the kitchen.

Happy cooking!

Pork Chops in a Pan Sauce

Yield: 2

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

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Ingredients

• 2 pork chops (boneless or bone-in)
• 4 tbsp of butter, divided
• salt and pepper
• 1 small to medium shallot
• 2 cloves or garlic
• 1 tbsp of dijon mustard
• 1/2 tbsp worcestershire sauce
• 1 tbsp honey
• 1/2 cup of water or broth

Instructions

1. Pat your pork chops dry with a clean paper towel
2. Salt and pepper both sides of your meat
3. Heat up your cast iron pan, add 1 tbsp of butter and melt it. Be sure your pan is very hot.
4. Add your pork chops (you should hear them searing), and cook on one side between 5-7 minutes. Flip and cook the other side for about 3-5 minutes. Watch them closely. Their internal temperature should reach just below 160 degrees F with a meat thermometer. Remove from pan and transfer to a plate to rest, tent with aluminum foil.
5. While your meat rests, on a low to medium heat, add your shallots and garlic to the same pan and cook for about 2 minutes until your shallots soften.
6. Add in 2 tbsp of butter and gently stir until melted. Add in your dijon mustard, worcestershire sauce, and thin it out with some water/broth. Wisk until it all combined. Cook for about 5 minuets until it's reduced and thickened.
7. Slice your pork and pour over your pan sauce.